Paruppu poli/ Bobbatlu/Puran poli is a delicious flattened stuffed sweet recipe prepared by stuffing dal jaggery mixture in flattened dough and cooked on tawa using ghee. Puran poli is usually prepared during Indian festival but it can be served as evening snack as well. I usually don’t use rolling pin to […]
Palathalikalu/ Bellam Palathalikalu is a delicious sweet dish prepared by cooking steamed rice flour noodles to boiling milk coconut mixture. Palathalikalu is usually prepared during festivals/ special occasions like Sankranti, Ganesh Chathurthi and Polala Amavasya. Palathalikalu has unique flavors and taste as it involves freshly ground paste consisting of coconut […]
Channa masala sundal is prepared by cooking soaked channa then tossing it in freshly ground masala and enhanced with coconut and tempering. Channa sundal is easy to make and works well for lot of festivals. This recipe involves grinding of masala powder which is the key method in turning this […]
Paal poli is a delicious and rich sweet recipe prepared by drenching fried maida poori in milk mixture. Paal poli is my favorite sweet recipe since childhood and is made often during my birthdays at home. I am glad that got an opportunity to share this age old recipe (grandma’s […]
Puli aval is a spicy and tangy recipe prepared by soaking aval in tamarind extract and select spices and then cooking it in low flame. This is again one of my favorite recipe from my grandma’s cooking. It is easy to prepare as it holds simple ingredients in its making […]
Filter Coffee is a drink popular in South India made by mixing frothy milk in decoction obtained by brewing coffee powder. Coffee can be prepared with instant coffee powder as well but filter coffee is more tasty and satisfying and boosts up the day. So lets get to the making! […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
